Find out what is in and what is out for 2017 on CTV this AM. Catch the Segment here! Add these items to your grocery list for 2017 and keep them in all year round. Eating well is a habit so try making one of these upgrades on your next cooking adventure.

1. Beet Greens instead of Kale. Try your Beet greens in smoothies and soups. You can use the tops of carrots or even radishes. Waste less and start using these as your daily greens sources.

2. Sea Veggies aka Seaweed make your own sushi with nori sheets or use seaweed in place of salt! You can try a variety at the Natural Food Pantry such as dulse, nori and wakame! They even sell the SeaSnax brand which is a great brand to try when you are new to seaweed.

3. Turmeric is anti-inflammatory and rich in curcumin the active part of the root with proven antioxidant properties. Add to all your dishes like curries and stews for a rich colour in powder form, or drink in teas. WE love the Turmeric Avenue from Urban Juice Press.

4. Veggie Chips: Try roasting or dehydrating plantains, parsnips, beets and sweet potatoes.

Try out this sweet recipe below:

Sweet Plantain Chips

1 tbsp cocoa butter, melted
1 medium to large green plantain
1/2 tsp organic ground vanilla (optional)
1 tsp cinnamon

a. Using a mandolin or taking your time with a knife slice the plantain into medallions. And place in a medium bowl.

b. Add cocoa butter, vanilla and cinnamon to plantains and mix until completely coated.

c. Using a dehydrator place plantain medallions in a single layer pan and set to 170F. Let the dehydrator do the rest. It will take 3-5 hours, if you like them chewier you will want to check them at the 3 hour mark and maybe take them out earlier, if you like em crispier leave them longer.

d. They will keep well in an airtight container in the fridge or in a cool place for a week or so if they last that long.

Veggie Chips


3 Parsnips and/or Beets/ Sweet Potatoes
Avocado Oil
Sea Salt

Slice beets, sweet potatoes and parsnips thinly or use a mandolin. Line a baking sheet with parchment paper. Toss your veggies in avocado oil, sea salt and pepper. Add your desired veggies onto the pan and bake at 435 F turning often as they can overcook when sliced thinly. This varies but some cook faster than others so check every 10 minutes. Thicker cuts will take about 40 minutes. Store in an airtight container in the fridge! These are best served right out of the oven for the crispiness!

If you have a dehydrator place in a single layer pan and dehydrate for at least 3 hours.


5. Fats:

Coconut milk, coconut oil, olives, avocados and grass-fed butter just to name a few to start. Use these all for a wonderful rounded meal. Try coconut oil in teas and coffees, olives in a salad and avocados in a smoothie.